Strawberry Pancake Wrap

A thin pancake stuffed with a mixture of fresh strawberries and cream cheese, rolled up and garnished with more berries

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 15 min
Cook Time: 5 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1/3 cup strawberries, rinsed and sliced ¼ inch
2 teaspoons powdered sugar

Buttermilk Pancake Batter
¾ cup buttermilk pancake mix
½ cup plus 2 tablespoons water

Strawberry Cream Cheese Filling
¾ cup cream cheese, softened
¾ cup strawberries, diced ½ inch
1 teaspoon light brown sugar
½ teaspoon vanilla extract
1/8 teaspoon ground cinnamon

Allergens:

Eggs, Gluten, Milk, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Buttermilk Pancake Batter: In a bowl, mix pancake mix into water thoroughly. For each pancake, place ¼ cup of thin pancake batter onto an oiled, preheated 375˚F griddle. Allow batter to spread to 6-inch diameter. Cook until pancake is set (about 2½ minutes), then flip over. Cook for 1 additional minute. Remove and place on surface.
Strawberry Cream Cheese Filling: In a mixing bowl, combine all ingredients except strawberries. Mix until well blended and smooth. Gently fold in diced strawberries.
Pancake Wrap Build: Place about ¼ cup Strawberry Cream Cheese on the bottom third of each thin pancake. Roll the bottom of the thin pancake over the strawberry filling and roll completely. Place on plate with seam side down. Dust with ½ teaspoon powdered sugar. Garnish with sliced, fresh strawberries.